Hey guys, I am not new to wine and have made some Chardonnay in school but this is my first time doing it on my own. I am making a white cold climate varietal wine. I had trouble finding the proper yeast nutrients I wanted and ended up with a Urea and DAP mix. I could only get it and add it in about a week into fermentation. I am just over two weeks in now and I seem to be stuck at 6 degrees/brix. I am aware that the alcohol will screw with my refractometer will be off because of the alcohol so I was waiting for it to be at 0 or negative brix however its been a couple days and the brix hasn't dropped. I am trying to decide if I put in a yeast energizer...if there's any yeast left to feed. Any suggestions would be much appreciated. Thanks!!